Eating at least two servings of oily fish a week is moderately but significantly associated with a reduced risk of stroke, finds a study published on bmj.com today. But taking fish oil supplements doesn't seem to have the same effect, say the researchers. Regular consumption of fish and long chain omega 3 fatty acids has been linked with a reduced risk of coronary heart disease and current guidelines recommend eating at least two portions of fish a week, preferably oily fish like mackerel and sardines. But evidence supporting a similar benefit for stroke remains unclear.